Ingredients
- 4 (4-oz.) fresh or frozen flounder fillets
- Salt and pepper to taste
- 3 hard-cooked eggs, chopped
- 2 tablespoons snipped parsley
- 2 tablespoons mayonnaise or salad dressing
- 1 1/2 teaspoons Dijon-style mustard
- 1 (10-oz.) package frozen chopped broccoli, thawed
- 2 cups cooked long-grain rice
- 1 can condensed cream of shrimp soup
- 1/2 cup dry white wine
Directions
Thaw fillets, if frozen. Heat oven to 375 degrees. Sprinkle each fillet with salt and pepper. Combine chopped egg, parsley, mayonnaise and mustard. Spoon 3-4 tablespoons egg mixture atop each fillet; roll up lengthwise. If necessary, secure with wooden picks.
Combine broccoli and rice. In bowl, stir together soup and wine. Stir 1 cup of soup mixture into rice mixture. Turn rice mixture into 1 1/2-quart round au gratin dish. Place fish rolls atop rice. Pour remaining soup mixture over rolls.
Cover with foil; bake 20-25 minutes more, or until fish flakes easily.
Serves 4.
Print this recipe
Submitted 6/13/05.
Source: Home Cooking: April '95
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Stuffed Flounder Rolls